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Table 12.1

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QuestionAnswer
Sterilization The killing or removal of all microorganisms in a material or on an object
Disinfection The reduction of the number of pathogenic microorganisms to the point where they pose no danger of disease
Disinfectant A chemical agent used on inanimate objects to destroy microorganisms, most don't kill spores.
Sanitizer A chemical agent typically used on food handling equipment and eating utensils to reduce bacterial numbers so as to meet public health standards.
Bacteriostatic Agent An agent that inhibits the growth of bacteria
Viricide An agent that inactivates viruses
Bactericide An agent that kills bacteria, not spores
Sporocide An agent that kills bacterial endospores or fungal spores
Created by: warrenbm
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